So earlier this evening I set my meat in a marinade that cointain the bad boy known as Chinese five spice powder. I made the huge mistake of throwing in one full Tbsp instead of one Tsp. Managed to get some of it out, but probably not all, the damaged was done.

I do wonder though, for future reference, what's a good way to battle this if it happens again? Now I just increased all the other ingredients for the marinade, but I'm pretty sure it is going to be a little bit funky and not taste as good as it usually does.

Im ging to smoke some meat in an outdoor smoker for the first time. I'm going with spare ribs but had a few questions.Dry rub or marinade?What is a "mop sauce" and do I need one?At what point to apply BBQ sauce if at all?Do the type of wood chips matter?Thanks cu/ck/s

I usually do a dry rub the night prior. Use some brown sugar in it also. Make sure to peel of the thin skin membrane on the bottom of the ribs by grasping it with a paper towel and peeling it back- trust me they will be way tough if you don't do that. I never add sauce during the smoke, but I like to add sauce of choice and finish on a medium grill right before serving. I also use applewood chips for ribs, not too intense. Keep temp at appx 250-275 for about 4 hours and they will be perfect m8.

>"if the order isn't out in twenty minutes you get half off"Any of you faggots the ones who gave waitresses a hard time about this at Pizza Hut? You do know the fifty percent came out their paycheck right?

I just made these and hung them to ferment in my homemade drying cabinet.

First batch so when all in with safety. Nitrite to stop clostridium and a lot of different lactic acid bacteria. Soaked them just before I hung them in a suspension of penicillinum candida.Took 3 hours, and now for a 3 week waiting period.I'll check pH every now and then. What have you fermented recently?

I made about 3 kg, made a meatball with the left over chorizo meat, put in a bit to little Chili. Used bhut jolokia so might have been a little stingy to ensure they could be eaten. Taste was spot on though

I just got back from the Asian market with these. I've never used them before and there's no instructions on the package. Should I just prepare them like regular pasta? Also post your favorite lo mein recipe.

>>7373007I'll be grilling outside in just a few hours. It's bout 10 degrees F. I'm making pork ribs. The beer is already flowing and the hockey games are about to start. Detroiter here, love HNIC and Don Cherry!

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